This post may contain affiliate links. Please read my disclosure.
I’m not a big dessert person, but when I do want something sweet, I like to have the healthiest treat I can make so….I like to eat paleo – my favorites being paleo chocolate chip cookies or paleo blueberry muffins. I usually make blueberry muffins for birthday parties and get-togethers because I never had a chance to experiment with making vanilla paleo cupcakes.
But, for family game night this past weekend, I wanted something different everyone could try, vanilla paleo cupcakes. My mom doesn’t eat chocolate so I wanted to make a vanilla paleo friendly cupcake that tasted great! It’s easier to get a paleo recipe to taste great when it has chocolate in it because chocolate almost always makes anything taste good. So, creating a recipe for vanilla paleo cupcakes required many more tries, but so worth it!
I’ve been meaning to share my vanilla paleo cupcake recipe for months now, but have just been so busy I hadn’t a chance to take some good pictures of the cupcakes. When I was making the cupcakes yesterday for a family game night, I thought I would take some pictures since it was a nice sunny day.
Everyone just loved these paleo vanilla cupcakes – even my toughest customers…. my brothers who both don’t eat gluten free! They gobbled up two each!
This is my favorite recipe for paleo cupcakes because they are healthy and taste so delicious! The cupcakes are made with only coconut flour, so they are completely gluten free. They are also paleo and dairy-free.
They are moist, soft, and have a texture similar to regular cupcakes without tasting eggy.
Baking with Coconut Flour:
For this paleo cupcakes recipe, the only type of flour you‘ll be using is coconut flour. Coconut flour is a healthy flour to use. Coconut flour is high in fiber, protein and healthy fats. Foods high in fiber can help with digestive issues, such as constipation. It is also low in sugar and carbohydrates, so it won’t cause your blood sugar to spike. This is especially helpful for those with diabetes. So, even though cupcakes are a sweet treat, this is pretty much the healthiest version of a cupcake, yet it tastes just as good as a regular cupcake (at least I think so).
Vanilla Coconut Flour Paleo Cupcakes Recipe
Ingredients
- 1/2 cup coconut flour
- 4 eggs
- 1/2 cup raw honey
- 1/3 cup coconut oil (measure when liquid)
- 2 tablespoons milk (regular milk, coconut milk or water works)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Combine all ingredients in a large bowl and stir well until thoroughly mixed.
- Use a spoon to scoop batter into baking cups.
- Bake at 350 degrees for 15 to 20 minutes or until golden brown.
Notes
Nutrition
Frosting Options:
For these vanilla paleo cupcakes, I always just use coconut butter as a frosting. It tastes like frosting and is healthier frosting option! Here are some of my other recipes for paleo frosting I use, for both chocolate and pink frosting.
Love all these recipes – this one especially has to be in my top 3 faves. Forgive the inquiry but don’t the eggs & milk count as dairy?? Saw these cupcakes listed as gluten & dairy free but my sister who is hard core vegan won’t eat them due to the milk & eggs…just wondering if this recipe can be used without eggs?? Love & Light, thank you for your amazing posts!!
I’ve never used coconut flour and don’t have any on hand. Has anyone used all-purpose flour or unbleached flour? Would it be a 1:1 substitute?
This was a very delicious cake! Perfect amount of sweetness!
I made the following changes:
I ended up using wheat flour instead of coconut flour. As well, instead of milk I added in equal parts of water and hazel nut flour and I doubled this in lieu of two eggs. Lastly, I doubled the whole recipe and made this into a cake using 9″ round pans.
I will definitely make this again!
I LOVE the cupcakes but I wondered if you could do a cake or do you have a cake recipe that is similar?
Us it ok to use egg whites and omit the yolks?
Could I sub Swerve or other powdered/granulated sweetener for the honey?
I’m a little late to the party, but I just wanted to say how much I adore these cupcakes! Delicious, moist, healthy – I couldn’t ask for more! I didn’t have honey so I used maple syrup and made them in an “extra large” capacity muffin tin. I filled each cup about half full and baked them for 22 minutes since the muffins were larger, they probably could have gone a minute or so longer. Using this tin, I got 5 very generous muffins.
Thanks so much for the recipe, it will definitely be part of our regular rotation.
These were absolutely stellar! I ran out of coconut oil so I used vegetable oil. I must say, everything I’ve ever made with coconut flour came out too dry or gritty and my husband was never a fan until I tried this recipe!! Sooooo moist!! I added some EnjoyLife brand chocolate chips and I printed this recipe out! My little gals have eczema so we have them on a gluten free diet. I love having options like this so they never feel they’re deprived or missing out at parties etc!
I made these last weekend and my husband and I loved them! We are not cupcake people but were looking for a healthier recipe to turn into a gender reveal cupcake. These worked perfectly! Wondering if these would be okay kept in tupperware for a day or two instead of keeping in fridge right away?
Hi Stephanie! So glad to hear you liked them. Yes, you can keep them out for up to 4 days.
Can this be baked in a pan? Would I need to double it for an 8″ pan?
Yes, you can make it in a pan. It should work without doubling the recipe. You may need to increase the baking time.
Fantastic! I rarely leave a comment but had to on these. Here’s what I did after reading reviews… get your eggs warm (in shell with warm water over sitting while u do the rest of prep). Melt your coconut oil if hard to liquid and measure out the 1/3 cup. I subbed maple syrup for the honey and made sure that was warm. Warm your milk. Now add the coc flour to the liquids, stir well. It will start to thicken. Then I added the baking powders, van, acv, salt. Lastly, now open and add your eggs. Give it all a good mix (unlike regular flour batter.) Spoon into cupcake liners and I filled mine almost to the top. I did sprinkle 10 choc chips or so on top and pushed down to bury. Bake a good 19 min. til slightly browning on edges. Remove and let rest for 5 min. Take out of pan. I let cool about 10 min and couldn’t help myself. Had to try. These are my new special treats for my kiddos and I dont feel bad about it at all! Delish!
So glad you liked it! Thank you for sharing how it turned out.
I love this Coconut flour cupcakes.It tastes yummy. I did not put baking soda,just baking powder tho.
Thanks for sharing how it turned out! Glad to hear you liked it 🙂
These are AMAZING!! I’ve made this recipe twice now and they’ve turned out perfectly both times. These cupcakes are so delicious with whipped coconut cream frosting!! I’m so glad that I finally found a “healthy” cupcake recipe that tastes amazing as well!! Thank you Lori!!
So glad you liked them! Thanks for sharing how they turned out 🙂